Cream Cheese Chocolate Chip Pillow Cookies

I call these pillow cookies cause they're so soft and thick!

The cream cheese adds a whole new layer of yumminess in these cookies that you simply have to try them out yourself to know what I mean! 

 ***All photo and recipe credits go to the amazing: Averie Cooks***

Keep reading for the recipe! ^_^

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt
2 1/4 cups semi-sweet chocolate chips or chunks

DIRECTIONS:

1. Combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5-7 minutes.
2. Ad the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Fold in chocolate chips by hand.
4. Form heaping mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours before baking. 
5. Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart.
6.  Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.
   (Do not bake longer than 10 minutes as cookies will firm up as they cool)  
7.  Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.